Food

Recipes

Sugar-Cured Flank Steak

Instead of a marinade, try a sugar and salt rub — it turns into a fantastic crust when grilled.

Recipes

The Classic Steak

Flank doesn’t have a lot of marbling, so a great marinade is a must if you’re going for tender perfection.

Recipes

15 Summer Cocktails Perfect For Sipping On The Patio

Why head to a bar, when you can whip up, stir up or shake up a refreshing summer cocktail right at home? Whether you’re enjoying a relaxing day at the cottage, hosting a dinner party under the stars or just craving a fruity pick-me-up after a long day at the…

Recipes

Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce

Chef Nuit Regular, executive chef and owner of Toronto’s Thai restaurant Pai, shares her unique take on the steamed bun: a northeastern Thai pork jowl bun with sweet and sour tamarind, roasted and crushed sticky rice and chayote and mango salad. …

Recipes

Cookbook Spotlight: Esquire’s Drink Like A Man

Wisdom, encouragement and support. These are all things the dad in our lives have given us. Now, Esquire’s new Drink Like A Man is offering that same type of advice for cocktail making. The book is a culmination of 83 years of drink-making wisdom in one indispensable manual. With over…

Recipes

How To Make A Gourmet Brunch

Get chef Marc Thuet's top-notch recipes!

Recipes

Asparagus Salad With Grapefruit, Goat Cheese & Pine Nuts

To serve asparagus raw, you need spears that are very fresh. This salad is also delicious substituting two oranges for the grapefruit and shelled pistachios in place of pine nuts.

Recipes

Ask A Chef: Grilled Onion Salad With Fermented Black Bean Dressing

Amanda Cohen of Dirt Candy’s shares her recipe for Grilled Onion Salad. Q: I had lunch at Dirt Candy during a recent trip to New York and loved their Grilled Onion Salad. The dressing was amazing! Can you get me the recipe? — Amy K., Toronto A: Amanda Cohen’s award-winning vegetarian restaurant serves…

Recipes

Easy Blackberry Ice Cream Sandwiches

Recipes

Cookbook Spotlight: Batch

Both avid cooks and newbies will find inspiration in this authoritative new guide from the creators of wellpreserved.ca, Joel MacCharles and Dana Harrison. The book reaches well beyond basic jams and jellies to address the seven key preserving techniques, from pressure-canning to fermenting and smoking. Here are three recipes…

Recipes

Raspberry Jam

Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Alcohol is an interesting ingredient to add to a jam. The addition is for flavor; if you’re cooking the booze with the fruit, your final jam will contain little (if any) alcohol at all.

Recipes

Blueberry Maple Jam 2.0

Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. We’ve  made versions of this recipe for five years, and it is by far the most popular recipe from our blog. Our friend Marisa McClellan, from the blog Food in Jars, made…

Recipes

BBQ Salmon With Blueberry-Ginger Sauce

Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch. Although this recipe can be made in an oven, I consider the BBQ to be a key component of the recipe (especially if you use charcoal). The smoky flavor creates a contrast to the…

Recipes

Ask A Chef: Plum Dutch Baby

Chef Therese De Grace of The Good Earth Food and Wine Co. shares a recipe for Plum Dutch Baby.  Q: I recently had brunch at The Good Earth, and their plum Dutch baby was to-die-for good. Could you get the recipe? I’d love to make it for my family. — D.K., St.

Recipes

Spring Slaw

While the vegetables and dressing can be prepared separately ahead of time, combine this salad at the last minute to preserve the vibrant colors and crunchy textures.